Recipe - Cranberry Jelly

2 cup Cranberries
1 cup Concentrated apple juice
One fourth cup Lemon juice
3 ounce Liquid pectin (regular)
5 tablespoon Glycerine
1 tablespoon Unfl.gelatin or 2 tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.

Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for
1 minute. Remove from heat. Skim and pour into hot, sterile pint
jars, leaving One half inch at top. Cap with hot sterile lids. Process
in boiling water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or
freeze for later use. Makes 3 One half cups.

VARIATION: You can substitute One half cup lowmethoxy pectin solution
and 2 One half tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tablespoon contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 One half tbsp = One half diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 One half tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. One half tsp can be used without
diabetic replacement.

Use the full amount of gelatin for very firm jam or for freezing.

Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.

Shared but not tested by Elizabeth Rodier, Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip